Classic Pie Crust

1. Mix Dry Ingredients

Begin by mixing the flour, salt, and sugar in a large bowl. These dry ingredients form the foundation of your crust, giving it structure and flavor.

2. Add Cold Butter

Add the cold butter cubes to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout. The cold butter is crucial here; it creates pockets of steam as it melts during baking, resulting in a flaky crust.

3. Add Ice Water

Next, gradually add the ice water, one tablespoon at a time, mixing gently after each addition. The water should be ice-cold to prevent the butter from melting. Add just enough water until the dough starts to come together. It should be moist but not sticky.

4. Form Dough Disks

Gather the dough into a ball, divide it in half, and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate them for at least an hour. Allowing the dough to rest and chill helps relax the gluten and makes it easier to roll out.

5. Roll Out Dough

When ready to use, take one dough disk out of the refrigerator and let it sit at room temperature for about 10 minutes. This short rest makes it more pliable. On a lightly floured surface, roll the dough out to about 1/8-inch thickness, turning it occasionally to prevent sticking.

6. Transfer to Pie Dish

Carefully transfer the rolled dough to your pie dish, gently pressing it into the corners and trimming any excess.

7. Pre-Bake or Fill

If your recipe requires a pre-baked crust, prick the bottom with a fork and line it with parchment paper before filling with pie weights. Bake in a preheated 375°F oven until golden, about 20 minutes. If not pre-baking, simply fill and bake according to your pie recipe.